SUSHI LOLAS

Name: SUSHI LOLAS
Address: 2902 CORRINE DR, ORLANDO, FL, 32803, US
Rating: 50.6

2902 CORRINE DR, ORLANDO, FL 32803

License #5813383

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

50.6 Grade F / 100

Failing Health Score

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Quick take

SUSHI LOLAS in ORLANDO currently holds an InspectFL Health Score of 50.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 35 total violations — 6 critical, 10 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 15, 2026 shows 14 observation rows: 2 critical, 4 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Extension given, pending
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour
[25-05-4] Single-service articles improperly stored. Several cases of single service items on floor in upstairs storage
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas can on stairway inside building
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom left open in upstairs storage area
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish in freezers out of original packaging over several ready to eat items in freezers
[14-01-5] Bowl or other container with no handle used to dispense food. In dry tea, in sugar, in flour. Removed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Wet rag hanging over rice cooker. Removed
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Soo. 2/12/2026
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For Owner
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves above prep table -Shelf above triple sink - Gaskets in whit fridge on cook line -Hood filters - ice machine air filters - sides of fryers and stove -Syrup leaking from bag in a box onto pan
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - operator is preparing and fermenting kimchi onsite. Holding it longer than 7 days.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over spring rills in prep cooler. -raw shell eggs over cheese balls in cooler Operator removed

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over spring rills in prep cooler. -raw shell eggs over cheese balls in cooler Operator removed
[14-01-5] Bowl or other container with no handle used to dispense food. In dry tea, in sugar, in flour. Removed
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom left open in upstairs storage area
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas can on stairway inside building
[25-05-4] Single-service articles improperly stored. Several cases of single service items on floor in upstairs storage
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - operator is preparing and fermenting kimchi onsite. Holding it longer than 7 days.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Wet rag hanging over rice cooker. Removed
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Soo. 2/12/2026
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves above prep table -Shelf above triple sink - Gaskets in whit fridge on cook line -Hood filters - ice machine air filters - sides of fryers and stove -Syrup leaking from bag in a box onto pan
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For Owner
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish in freezers out of original packaging over several ready to eat items in freezers

Community reaction

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Community pulse